White Chocolate Cheesecake with Raspberry
1 cup of chocolate cookie crumbs
3 1/2 tsp of white granulated sugar.
1/4 of a cup of melted butter.
1 12 ounce container or fresh raspberries. Or if not in season you can use frozen. But fresh tastes better.
2 tbsps of white sugar
2 tsp of cornstarch
1/2 cup of water
2 cups of white chocolate chips
1/2 cup of half and half cream.
3 8 ounce pkgs of softened cream cheese
1/2 cup white granulated sugar
1 tsp vanilla extract
In the first step you will need to mix together the cookie crumbs, butter and sugar and once mixed you will need to press into a springform pan.
In a medium sized saucepan you will need to combine the raspberrys and the sugar and cornstarch and water. You will need to bring this to a boil on medium to low heat and stirring constantly. continue to boil for 5 more minutes or until the sauce thickens. Strain the sauce through a mesh strainer to remove the seeds.
Preheat the oven to 325 degrees.
In a metal bowl over simmering water, Combine the chocolate chips with the half and half and slowly melt. Stirring constantly. Until smooth. Once this is completed leave to cool but not let harden by stirring occassionally. Once cooled you will add it to the next step.
In a large mixing bowl cream the creamcheese until fluffy and add the remaining sugar, Until smooth. beat in the eggs one at a time until it is mixed well.Blend in the vanilla and the cooled melted white chocolate, Pour half over the batter in the crust and then spoon some of the raspberry sauce till covered and pour the remaining cream cheese mixture over the top and then add another layer of raspberry sauce. Heat in the oven for 55 - 60 minutes or until set. Spoon some more raspberry filling over the top if you wish and cover with wrap and place in the refrigerator for 8 hours before removing the springform pan.